Rather than eating dull, exhausting plates of mixed greens, I chose to make a fun, solid quinoa dish that we would both truly appreciate.
Furthermore, that is actually what this quinoa dish is. With a fun Mexican curve, this dish is stuffed with such a significant number of astonishing flavors, from the tart lime juice to the trace of fieriness from the bean stew powder and jalapeno. What’s more, in addition to the fact that this is sound and nutritious it’s staggeringly simple to make. Essentially toss everything into the skillet and that is it. Indeed, even the quinoa is cooked right in the container, truly giving the flavors a chance to absorb.
Presently who said sound nourishment must exhaust?
Also try our recipe Authentic Mexican Rice
Brilliantly light, solid and nutritious. What’s more, it’s so natural to make – even the quinoa is cooked right in the skillet!
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels, frozen, canned or roasted
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
- Serve immediately.
Read more our recipe : Pumpkin Patch Dirt Cups
For more detail : https://bit.ly/2CQVGvS